CN103875874B - Formula and preparation technology of dark green tea gummy candy - Google Patents
Formula and preparation technology of dark green tea gummy candy Download PDFInfo
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- CN103875874B CN103875874B CN201410116081.1A CN201410116081A CN103875874B CN 103875874 B CN103875874 B CN 103875874B CN 201410116081 A CN201410116081 A CN 201410116081A CN 103875874 B CN103875874 B CN 103875874B
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- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides dark green tea gummy candy and a production technology thereof. The dark green tea gummy candy is prepared from a dark green tea extract, a siraitia grosvenorii extract, glucose syrup, animal gelatin and citric acid. The dark green tea gummy candy is good in mouth feel, toughness and chewiness and excellent in sensory quality, and is rich in anti-oxidative active ingredients such as tea polyphenol, water-soluble polysaccharide and mogroside; the dosage of granulated sugar is reduced, so that the dark green tea gummy candy is beneficial to prevention of obesity, diabetes mellitus and tooth decay.
Description
Technical field
The present invention relates to Food Science and Engineering technical field, be specifically related to a kind of novel candy---the formula of chewing gum and production technology thereof, more particularly, the present invention relates to a kind of formula and Manufacturing Techniques of black tea chewing gum.
Background technology
Chewing gum is that a kind of outward appearance is glittering and translucent, and tissue is rich in the candy of toughness, chews very flexible in the mouth, so be called chewing gum.Chewing gum selects the foster toner extracted in white granulated sugar, converted starch, glucose pulp-water, citric acid, fruit drink, D-sorbite, essence and marine alga to be made, and has special toughness.
At present, in the manufacture craft of chewing gum, generally use matrix all in a large number, various matrix has: tunny gum (resin, the output of taking from Korean pine section are few, and price is high), artificial tunny gum matrix (tunny gum substitute as gelutong etc. adds other natural gum or the matrix that adds vinyl acetate resin, plasticizer, calcium carbonate etc. and be mixed with other various composition), Prof. Du Yucang high molecular polymer are as polyvinyl acetate, polyisobutene etc.In chewing gum, also a large amount of use is selected from the plasticizer, filler, surfactant etc. of the chemical products such as microcrystalline wax.These compositions or with high costs, although or composition cheap, potential harm and side effect are existed to human body, are day by day subject to the refusal of consumer and vigilant.
In chewing gum, another important raw material is various carbohydrate and spices, and carbohydrate is based on granulated sugar, glucose and starch sugar, and these carbohydrates not only can give chewing gum tempting taste, and is improved effect to the matter structure of chewing gum; But in industrialized today, the sugar of excess intake has high risks to human body, such as Sugar intake too much can cause children caries, fat etc., which greatly limits the application of chewing gum; Thus how to reduce sugared consumption and do not endanger mouthfeel and the matter structure of chewing gum, becoming a difficult problem in confectionery industry.
At present, in order to provide suitable sweet taste, the low calorie sweeteners such as D-sorbite can be used to replace granulated sugar etc., but, when using this technological means, be faced with many difficult problems, first be that this kind of sweetener level is not high, in order to reach the sugariness of candy requirement, a large amount of this type of sweetener will be needed, and D-sorbite consumption is held inaccurately will cause the adverse consequences such as diarrhoea and digestive disorders.
In addition, a certain amount of essence and pigment must be added in chewing gum on the market at present, and show that this type of material has certain influence to human body according to research, and color and luster is too bright-coloured, the too strong repulsion sense that all can cause people of fragrance.
Thus, how to find a kind of maintenance good taste, matter structure, and the chewing gum of potential negative effect can not be caused human body, replace traditional chewing gum, become the striving direction of the technical staff of confectionery industry.
Black tea is ethnic group of the Northwest day obligato daily necessities always.In recent years, due to the discovery of the unique health care of black tea, the consumption of tradition limit pin-type black brick tea at home the big and medium-sized cities such as Guangzhou, Beijing, Xi'an, Shanghai, Changsha suddenly heat up, and in Japan, Korea S and country in Southeast Asia's rapid osmotic, contain huge market potential.
But traditional black tea product profile is heavy, bubble drink gets up higher to site requirements, and wastes time and energy, extremely not convenient.Traditional absorption mode has been not suitable for current allegro life style, close especially juvenile colony is difficult to short time adaptation for black tea bubble drink mode, how by this modern healthy beverage efficiency utilization, and be combined with modern food-processing method black tea is fully utilized, improve traditional black tea product added value extremely urgent.
But, black tea is directly added in various food such as candy, often bring less desirable mouthfeel, and also can bring negative effect to organoleptic quality indexs such as (such as elasticity, hardness, color and luster, elasticity) holding time outside the mouthfeel of candy; This greatly limit the application of black tea undoubtedly.
Summary of the invention
The object of this invention is to provide a kind of is main additive with black tea extract, the more traditional chewing gum of cane sugar content is reduced, do not add the chewing gums such as the matrix of chemical synthesis, surfactant, plasticizer, filler and commonly use raw material, but there is the chewing gum with better nutritivity effect of good organoleptic quality equally.Meanwhile, present invention provides the production technology of this chewing gum.
In order to realize object of the present invention, inventor has found a kind of formula of uniqueness, under this formula, the defect of prior art can be overcome, black tea local flavor is successfully introduced in chewing gum, and without the need to adding too much food additives to maintain processing characteristics, just can realize extraordinary organoleptic quality, product has good toughness, viscoplasticity and resistance to chewiness.
Black tea chewing gum provided by the invention, containing black tea extract and Fructus Monordicae extract.
Described black tea extract adopts commercially available prod, purchased from the Fu tea extraction commercially available prod that Changsha Fei Tuo vegetable products Co., Ltd produces, product batches: 20130415, its main components consists of: polyphenol 35%, catechin total amount 4.1%, caffeine 7.8%, theaflavin 0.2%, free amino acid total amount 3%.
If prepare black tea extract voluntarily, water extraction can be adopted to prepare: to get black tea raw material meal broken, by the tea mass ratio of 1:18,95 DEG C of lixiviates at twice, (first time 1:10 tea-water proportion extraction in each 30 minutes; Second time 1:8 tea-water proportion extracts); Extract gets filtrate after centrifugal filtration, clarification; Filtrate adopts Vacuum Concentration to be about 20%-40% to solid content, by concentrate spraying dry, can obtain stand-by black tea extract.
One of the raw material that the present invention uses Fructus Monordicae extract is commercially available prod, and be purchased from Changsha Fei Tuo vegetable products Co., Ltd, product batches: 20130807, product specification is mogroside Ⅴ 55%(HPLC).Fructus Monordicae extract is the natural additive for foodstuff through the approval list marketing of food and medicine Surveillance Authority of the Ministry of Public Health of China, the Fructus Monordicae extract range of application of current China approval comprises in the numerous food such as nutrient and healthcare products, infant food, dilated food, flavoring, frozen confectionery, all there is sale multiple provinces and regions such as China Guangxi, Shaanxi, Henan, its chemical composition mainly mogroside.
Preferably, the composition of raw materials of black tea chewing gum of the present invention does not comprise granulated sugar in forming.
Preferably, the composition of raw materials of black tea chewing gum of the present invention does not comprise various natural or synthesis matrix, resin, plasticizer, filler, surfactant etc. in forming.
Further, black tea chewing gum provided by the invention contains the raw material of following weight portion:
Black tea extract 6 ~ 9 parts;
Fructus Monordicae extract 1 ~ 2 part;
Glucose syrup accounts for 36 ~ 50 parts;
Animal gelatin accounts for 8 ~ 9.0 parts;
Citric acid 0.4 ~ 1.0 part.
Preferably, the composition of raw materials of black tea chewing gum of the present invention consists of:
Black tea extract 7.5 parts;
Fructus Monordicae extract 1.5 parts;
Glucose syrup accounts for 46.3 parts;
Animal gelatin accounts for 9.0 parts;
Citric acid 0.8 part.
Preferably, the glucose syrup that the present invention is used is 63DE glucose syrup.The animal gelatin that the present invention uses is edible animal gelatin.
Present invention also offers the preparation method of above-mentioned black tea chewing gum, comprise following steps:
(1) by black tea extract wiring solution-forming;
(2) with water-soluble solution animal gelatin, the gelatin solution of homogeneous is made;
(3) gelatin solution of the black tea extract solution of step (1) and step (2) is mixed, imbibition, heat preservation for standby use;
(4) 70% ~ 80% aqueous solution of glucose syrup and Fructus Monordicae extract is pressed 1:25 ~ 35 mass ratio mixing, infusion, obtained liquid syrup;
(5) product of the product of step (3) with step (4) is mixed, infusion; Add citric acid, heat preservation for standby use;
(6) cool, reverse mould is shaping; Low temperature drying;
(7) powder is inhaled; Polishing oils; Packaging.
In black tea chewing gum preparation method of the present invention, step (1) black tea extract is made into the solution of 10% ~ 20% by water-soluble solution.Preferably, step (1) black tea extract is made into the solution of 15% by water-soluble solution.
In said method, step (2) is slowly add in gelatin with the hot water of 80-85 DEG C, and it is molten to without block not stop dispersed with stirring, controls its pol at 42-44Brix; Then be cooled to 60-65 DEG C of insulation swelling half an hour, make the abundant imbibition of gelatin, dissolve completely, make the gelatin solution of homogeneous; The mass ratio of described hot water and gelatin is 3 ~ 5:1.
Wherein, imbibition 30 ~ 45 minutes at step (3) is incorporated in 60 ~ 75 DEG C for 1.5 ~ 2.5:1 is mixed by weight by black tea extract solution and gelatin solution, heat preservation for standby use.
Step (4) step is as follows: 63DE glucose syrup and 70%-80% Fructus Monordicae extract solution are mixed 1:25 ~ 35 in mass ratio, carry out infusion, seethe to foam, form the liquid syrup of transparence, syrup is cooled to 85-95 DEG C at 90-110 DEG C of temperature.
Preferably, step (4) is: by 63DE glucose syrup and 1:25 ~ 35 mixing in mass ratio of 80% Fructus Monordicae extract solution, carry out infusion, seethe to foam, form the liquid syrup of transparence, syrup is cooled to 90 DEG C at 100 DEG C of temperature.
When in step (5), infusion mixture to temperature reaches 115 ~ 121 DEG C, proceed in fireless cooker, control temperature, at 80 ~ 90 DEG C, adds citric acid; The addition of described citric acid is: the interpolation number of citric acid is 1:8 ~ 24 with the gelatin portion rate initially added.
Particularly, step (5) is: the middle pot adding 80-90 DEG C containing black tea extract gelatin solution solvent in advance, add middle pot above-mentioned containing after the filtering sugar solution of Fructus Monordicae extract under low rate mixing state, slowly stir 3-8 minute, gelatin solution is fully mixed with liquid glucose; The gelatin solution mixed at middle pot is squeezed into preserving kettle by high viscosity dnockout pump, and in preserving kettle, the heating of coil pipe type heater makes gelatin solution temperature rise to 115-121 DEG C rapidly, then proceeds in fireless cooker, and control temperature, at 80 ~ 90 DEG C, adds citric acid.
Preferably, step (5) is: the middle pot adding 85 DEG C containing black tea extract gelatin solution solvent in advance, add middle pot above-mentioned containing after the filtering sugar solution of Fructus Monordicae extract under low rate mixing state, slowly stir about 5 minutes, makes gelatin solution fully mix with liquid glucose.The gelatin solution mixed at middle pot is squeezed into preserving kettle by high viscosity dnockout pump, and in preserving kettle, the heating of coil pipe type heater makes gelatin solution temperature rise to 115-121 DEG C rapidly.
Step (6) is: after leaving standstill froth breaking, the feed liquid handled well is cooled to 70 DEG C, injects the starch template that imprinting moulding is good, completes the casting work of soft sweets.
Further, in dry storehouse, use dehumidifier cool-drying to remove excessive moisture, the temperature that controls environment is below 25 DEG C; Relative humidity less than 55%, 18 ~ 20 hours time.Sugar body pol, can outbound sieve sugar when more than 79Bix%.
Preferably, step (7) is: through device for inhaling powdery substances, the starch sticked on sugared body is pumped, and removes surface starch, otherwise affects the bright degree of product, does not deposit rear easy skinning, adhesion, mouthfeel good etc.The black tea sugar semi-finished product removing starch are put in attached oily rotating cylinder, in rotating cylinder, complete the process being coated with antitack agent.Being coated with antitack agent main component is aliphatic acid and beeswax, sugared grain surface can be made shinny, avoid sugared grain to stick together, and improves exterior of commodity aesthetic property.
In gnotobasis, use quantitative package sealing machine to pack product.Packaging imprecision, the impact that will the storage of product shelf phase be caused of leaking gas.
Present invention, avoiding the mouthfeel being difficult to accept of bringing out when directly black tea being introduced and needed in the food of heating, by selecting the component proportion that is suitable for and processing technology, maintain the functional component of black tea to greatest extent, and achieve improving of product sensory quality.Product of the present invention is rich in the oxidation resistant active components such as Tea Polyphenols, water-soluble polysaccharide, mogroside; The introducing of mogroside greatly reduces the picked-up of sugar, is of value to the generation preventing obesity, diabetes and carious tooth.The present invention adopts animal gelatin, because the elasticity of the chewing gum of animal gelatin making is better than the plant glutins such as carragheen.Product of the present invention has good mouthfeel, toughness and resistance to chewiness, is applicable to children, driving race, staying up late adds crowd at night, obesity and diabetic population, edible addicted to sugared crowd.
Accompanying drawing explanation
Fig. 1 is the present invention's black tea chewing gum fabrication processing figure.
Fig. 2 is embodiment 1 black tea chewing gum product catechin and alkaloid HPLC collection of illustrative plates.
Fig. 3 is embodiment 1 black tea chewing gum product catechin and alkaloid HPLC collection of illustrative plates.
Fig. 4 is the HPLC collection of illustrative plates of the black tea chewing gum product mogroside V of embodiment 1.
Fig. 5 is the HPLC collection of illustrative plates of the black tea chewing gum product mogroside V of embodiment 2.
Detailed description of the invention
Following examples further illustrate content of the present invention, but should not be construed as limitation of the present invention.Without departing from the spirit and substance of the case in the present invention, the amendment do the inventive method, step or condition or replacement, all belong to scope of the present invention.
If do not specialize, the conventional means that technological means used in embodiment is well known to those skilled in the art.If not specified, other various raw materials used in embodiment are commercially available.Black tea extract adopts commercially available prod, purchased from the Fu tea extraction commercially available prod that Changsha Fei Tuo vegetable products Co., Ltd produces, product batches: 20130415, its main components consists of: polyphenol 35%, catechin total amount 4.1%, caffeine 7.8%, theaflavin 0.2%, free amino acid total amount 3%.Fructus Monordicae extract is purchased from Changsha Fei Tuo vegetable products Co., Ltd, product batches: 20130807, and product specification is mogroside Ⅴ 55%(HPLC).
The preparation of the black tea chewing gum of embodiment 1 and subjective appreciation
To produce the black tea chewing gum of 50kg, prepare black tea extract 3.75kg; 80% Fructus Monordicae extract aqueous solution 0.94kg; 63DE glucose syrup 23.15kg; Animal gelatin 4.5kg; Citric acid 0.4kg.
3.75kg black tea extract is fully dissolved in 25L water the solution being made into about 15% concentration; In jacketed pan, add 12L80 DEG C of hot water, the gelatin of 4.5kg is slowly added, do not stop that dispersed with stirring is molten controls its pol at 40-45Brix to without block, be then cooled to 63 DEG C of insulation swelling half an hour, make the abundant imbibition of gelatin, dissolve completely.Add by the above-mentioned 1 part of gelatin configured that 2 parts of tea solution are mixed to be incorporated in 75 DEG C of jacketed pans imbibition 30 minutes, and heat preservation for standby use.63DE glucose syrup 23.15kg and 80% Fructus Monordicae extract liquid 0.94kg is mixed, carries out infusion at 100 DEG C of temperature, seethe to foam, form the liquid syrup of transparence, syrup is cooled to 90 DEG C.Solvent middle the pot adding 85 DEG C containing black tea extract gelatin solution in advance, under low rate mixing state above-mentioned solvent contain the filtering sugar solution of Fructus Monordicae extract after add middle pot, slowly stir about 5 minutes.Gelatin solution is fully mixed with liquid glucose.The gelatin solution mixed at middle pot is squeezed into preserving kettle by high viscosity dnockout pump, and in preserving kettle, the heating of coil pipe type heater makes gelatin solution temperature rise to rapidly 115 DEG C.Gelatin solution is squeezed in band fireless cooker with dissection, and temperature controls at 85 DEG C, adds the citric acid of 0.4kg, stirs, 85 DEG C of heat preservation for standby use.After leaving standstill froth breaking, the feed liquid handled well is cooled to 70 DEG C, injects the starch template that imprinting moulding is good, complete the casting work of soft sweets.Dehumidifier cool-drying removes excessive moisture, and the temperature that controls environment is below 25 DEG C; Relative humidity less than 55%, after dry 20 hours, outbound sieve sugar.Through device for inhaling powdery substances, the starch sticked on sugared body is pumped.The black tea chewing gum semi-finished product removing starch are put in attached oily rotating cylinder, in rotating cylinder, complete the process being coated with antitack agent.Being coated with antitack agent main component is aliphatic acid and beeswax, sugared grain surface can be made shinny, avoid sugared grain to stick together, and improves exterior of commodity aesthetic property.In gnotobasis, use quantitative package sealing machine to pack product.Packaging imprecision, the impact that will the storage of product shelf phase be caused of leaking gas.
Through panel of expert's results of sensory evaluation of 20 people, confirm that the black tea chewing gum that embodiment 1 obtains is compared with common commercially available chewing gum, there is excellent unique oral sensations, good toughness, resistance to chewiness is good, the indexs such as appearance luster, all considerably beyond commercially available common chewing gum product, do not have common black tea processed food to be difficult to the mouthfeel accepted.The black tea chewing gum appearance luster that embodiment 1 makes is golden yellow bright, and is rich in the oxidation resistant active components such as Tea Polyphenols, water-soluble polysaccharide, mogroside, and every component content is in table 1, table 2.Reduce granulated sugar consumption, be of value to the generation preventing obesity, diabetes and carious tooth.Mouthfeel has good elasticity and chewiness, and flavour is micro-sour-sweet, fragrant with stronger tea, is comparatively applicable to not liking the crowd of too sweet mouthfeel to eat.
The preparation of the black tea chewing gum of embodiment 2 and the preparation of subjective appreciation chewing gum and subjective appreciation
(1) to produce 50kg product, improve the content of black tea extract and Fructus Monordicae extract, reduce glucose syrup consumption.Prepare black tea extract 4.5kg; 80% Fructus Monordicae extract solution 1.25kg; 63DE glucose syrup 18kg; Animal gelatin accounts for 4.0kg; Citric acid 0.2kg.
4.5kg black tea extract is fully dissolved in the water and is made into the solution of about 18% concentration; In jacketed pan, add 12L85 DEG C of hot water, the gelatin of 4kg is slowly added, do not stop that dispersed with stirring is molten controls its pol at 40-45Brix to without block, be cooled to 65 DEG C of insulation swelling half an hour, make the abundant imbibition of gelatin, dissolve completely.Add by 1 part of gelatin that 2 parts of tea solution are mixed to be incorporated in 75 DEG C of jacketed pans imbibition 30 minutes, heat preservation for standby use.63DE glucose syrup 18kg and 80% Momordica grosvenori liquid 1.25kg is mixed, carries out infusion at 100 DEG C of temperature, seethe to foam, make the liquid syrup of transparence, syrup is cooled to 90 DEG C.Black tea extract gelatin solution is added the middle pot of 90 DEG C, low rate mixing, pour the liquid glucose containing Fructus Monordicae extract into, add middle pot after filtration, slowly stir about 5 minutes, makes gelatin solution fully mix with liquid glucose.The gelatin solution mixed at middle pot is squeezed into preserving kettle by high viscosity dnockout pump, and in preserving kettle, the heating of coil pipe type heater makes gelatin solution temperature rise to rapidly 115 DEG C.Gelatin solution is squeezed in band fireless cooker with dissection, and temperature controls at 90 DEG C, adds the citric acid of 0.2kg, stirs, 90 DEG C of heat preservation for standby use.After leaving standstill froth breaking, the feed liquid handled well is cooled to 70 DEG C, injects the starch template that imprinting moulding is good, complete the casting work of soft sweets.Use dehumidifier cool-drying, remove excessive moisture, the temperature that controls environment is below 25 DEG C; Relative humidity less than 55%, after 20 hours, outbound sieve sugar.Through device for inhaling powdery substances, the starch sticked on sugared body is pumped, remove surface starch as far as possible.The black tea chewing gum semi-finished product removing starch are put in oiling aliphatic acid and the attached oily rotating cylinder of beeswax, in rotating cylinder, complete the process being coated with antitack agent.In gnotobasis, use quantitative package sealing machine to pack product, namely obtain finished product.
Equally, through panel of expert's results of sensory evaluation, confirm that the black tea chewing gum of embodiment 1 is compared with common commercially available chewing gum, there is excellent unique oral sensations, good toughness, resistance to chewiness is good, and the indexs such as appearance luster all exceed commercially available common chewing gum product, does not have common black tea processed food to be difficult to the mouthfeel accepted.The black tea chewing gum that embodiment 2 makes, appearance luster is that shallow palm fibre is become clear, elasticity and chewiness better, flavour is agreeably sweet, tasty and refreshing, fragrant with stronger tea, and be rich in the oxidation resistant active components such as Tea Polyphenols, water-soluble polysaccharide, mogroside, reduce granulated sugar consumption, be of value to the generation preventing obesity, diabetes and carious tooth, the crowd being applicable to having a sweet tooth uses.Every component content is in table 1, table 2.
Table 1 embodiment 1,2 product conventional nutrients table nutrient content/every 100 grams)
| Nutrient | Heat (kilocalorie) | Protein (gram) | Carbohydrate (gram) | Cellulose (gram) | Fat |
| Embodiment 1 product | 180.76 | 10.54 | 39.79 | - | - |
| Embodiment 2 product | 206.38 | 12.67 | 31.28 | - | - |
Table 2 embodiment 1,2 product main active content (unit: %)
| Product | Example 1 product | Example 2 product | Remarks |
| Total polyphenols | 10.74 | 14.23 | Tartaric acid iron UV |
| Free amino acid | 5.67 | 6.37 | Ninhydrin UV |
| EGC | 0.077 | 0.176 | HPLC |
| DL-C | 0.032 | 0.05 | HPLC |
| EC | 0.071 | 0.119 | HPLC |
| EGCG | 0.422 | 0.592 | HPLC |
| GCG | 0.124 | 0.14 | HPLC |
| ECG | 0.166 | 0.238 | HPLC |
| Total catechins | 0.892 | 1.315 | HPLC |
| Momordica grosvenori general glycoside | 1.62 | 2.03 | UV |
| Mogroside V | 0.594 | 0.714 | HPLC |
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (9)
1. a black tea chewing gum, is characterized in that, the raw material containing following weight portion:
Black tea extract 6 ~ 9 parts;
Fructus Monordicae extract 1 ~ 2 part;
Glucose syrup 36 ~ 50 parts;
Animal gelatin 8 ~ 9.0 parts;
Citric acid 0.4 ~ 1.0 part;
Prepare as follows and obtain:
(1) by black tea extract wiring solution-forming;
(2) with water-soluble solution animal gelatin, the gelatin solution of homogeneous is made;
(3) gelatin solution of the black tea extract solution of step (1) and step (2) is mixed, imbibition, heat preservation for standby use;
(4) aqueous solution of glucose syrup and 70%-80% Fructus Monordicae extract is pressed the mass ratio mixing infusion of 1:25 ~ 35, obtained liquid syrup;
(5) product of the product of step (3) with step (4) is mixed, infusion; Add citric acid, heat preservation for standby use;
(6) cool, reverse mould is shaping; Low temperature drying;
(7) powder is inhaled; Polishing oils; Packaging.
2. black tea chewing gum as claimed in claim 1, is characterized in that, the raw material containing following weight portion:
Black tea extract 7.5 parts;
Fructus Monordicae extract 1.5 parts;
Glucose syrup accounts for 46.3 parts;
Animal gelatin accounts for 9.0 parts;
Citric acid 0.8 part.
3. the preparation method of black tea chewing gum according to claim 1, is characterized in that, comprise following steps:
(1) by black tea extract wiring solution-forming;
(2) with water-soluble solution animal gelatin, the gelatin solution of homogeneous is made;
(3) gelatin solution of the black tea extract solution of step (1) and step (2) is mixed, imbibition, heat preservation for standby use;
(4) aqueous solution of glucose syrup and 70%-80% Fructus Monordicae extract is pressed the mass ratio mixing infusion of 1:25 ~ 35, obtained liquid syrup;
(5) product of the product of step (3) with step (4) is mixed, infusion; Add citric acid, heat preservation for standby use;
(6) cool, reverse mould is shaping; Low temperature drying;
(7) powder is inhaled; Polishing oils; Packaging.
4. the preparation method of black tea chewing gum as claimed in claim 3, is characterized in that, step (1) black tea extract is made into the solution of 10% ~ 20% by water-soluble solution.
5. the preparation method of black tea chewing gum as claimed in claim 3, is characterized in that, step (2) is slowly add in animal gelatin with the hot water of 80-85 DEG C, and it is molten to without block not stop dispersed with stirring, controls its pol at 40-45Brix; Then be cooled to 60-65 DEG C of insulation swelling half an hour, make the abundant imbibition of animal gelatin, dissolve completely, make the gelatin solution of homogeneous; The mass ratio of described hot water and animal gelatin is 3 ~ 5:1.
6. the preparation method of black tea chewing gum as claimed in claim 3, is characterized in that, imbibition 30 ~ 40 minutes at step (3) is incorporated in 60 ~ 75 DEG C for 1.5 ~ 2.5:1 is mixed by weight by black tea extract solution and gelatin solution, heat preservation for standby use.
7. the preparation method of black tea chewing gum as claimed in claim 3, it is characterized in that, step (4) step is as follows: by glucose syrup and the 1:25 ~ 35 mass ratio mixing in mass ratio of 70%-80% Fructus Monordicae extract solution, infusion is carried out at 90-110 DEG C of temperature, seethe to foam, form the liquid syrup of transparence, syrup is cooled to 85-95 DEG C.
8. the preparation method of black tea chewing gum as claimed in claim 3, is characterized in that, when in step (5), infusion mixture to temperature reaches 115 ~ 121 DEG C, proceeds in fireless cooker, and control temperature, at 80 ~ 90 DEG C, adds citric acid; The addition of described citric acid is: the interpolation number of citric acid is 1:8 ~ 22.5 with the gelatin portion rate initially added.
9. the preparation method of black tea chewing gum as claimed in claim 3, is characterized in that, the low temperature drying of step (6) refers to and controls environment temperature below 25 DEG C; Relative humidity less than 55%, 18 ~ 20 hours time, sugared body pol, can outbound sieve sugar when more than 79Bix%.
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| CN107125411A (en) * | 2017-04-26 | 2017-09-05 | 长沙理工大学 | Black tea soft sweets and preparation method thereof |
| CN107372910A (en) * | 2017-05-24 | 2017-11-24 | 优仕康生（天津）科技发展有限公司 | Black tea sugar Zhuan, tea starter and with its prepare tea bacterium solution |
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| CN101347163A (en) * | 2007-07-16 | 2009-01-21 | 王丽红 | Pilose antler chewing sweet |
| CN101595936A (en) * | 2008-06-04 | 2009-12-09 | 北京康必得药业有限公司 | A kind of chewing gum that contains Fructus Monordicae extract |
| CN101904401A (en) * | 2010-07-09 | 2010-12-08 | 云南龙润茶业集团有限公司 | Tea jelly sweet |
| CN103120247A (en) * | 2011-11-19 | 2013-05-29 | 大连得达科技发展有限公司 | Health-care chewing gum with function of reducing weight |
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| CN101347163A (en) * | 2007-07-16 | 2009-01-21 | 王丽红 | Pilose antler chewing sweet |
| CN101595936A (en) * | 2008-06-04 | 2009-12-09 | 北京康必得药业有限公司 | A kind of chewing gum that contains Fructus Monordicae extract |
| CN101904401A (en) * | 2010-07-09 | 2010-12-08 | 云南龙润茶业集团有限公司 | Tea jelly sweet |
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